Comments on: A Piece of Mexican Lime Piehttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/
Sun, 02 Aug 2015 12:14:14 +0000hourly1http://wordpress.org/?v=4.2.3By: Patihttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-1031801
Mon, 09 Mar 2015 19:08:35 +0000http://www.patismexicantable.com/?p=8225#comment-1031801Thank you, Johnny! I hope you do try it!!
]]>By: Johnnyhttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-1027932
Sun, 08 Mar 2015 02:57:29 +0000http://www.patismexicantable.com/?p=8225#comment-1027932Loved the story, I’m trying to think of a special food from my childhood that resembles yours. I love limes and hope to make this very soon.
]]>By: Patihttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-918530
Mon, 12 Jan 2015 22:37:39 +0000http://www.patismexicantable.com/?p=8225#comment-918530Hola Marilyn, How lucky you are to spend so much time in Oaxaca! Pie dough can be tricky…if it’s consistently falling apart, I would try a little more water next time.
]]>By: Marilyn Albrighthttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-906465
Thu, 08 Jan 2015 13:35:54 +0000http://www.patismexicantable.com/?p=8225#comment-906465I have a question about pie crust. I live in Oaxaca half of my life, and when here I love to use the manteca de cerdo because it has so much flavor and makes the most tender crust. Actually that is my problem because when I roll out the dough and then try to transfer it to the pan it falls apart. (Fortunately it is easy to patch together, and no one is the wiser!)
The recipe I use is:
1/3 c. lard
1/2 t. salt
1 cup flour
Just enough water to make it come together, which is usually less than 1 Tablespoon because the lard is so soft.
I mix it together with my hands then refrigerate it.
(I double this recipe if I am using a bigger pan)
I would greatly appreciate any tips you have on making crust with this lard. I notice your recipe has egg yolks, so I think I’ll try adding one.
Thanks so much for your cookbook, TV show (much more enjoyable than Rick Bayless), and this blog!
Saludos,
Marilyn
]]>By: Beckyhttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-552946
Wed, 29 Oct 2014 21:46:01 +0000http://www.patismexicantable.com/?p=8225#comment-552946Pati, I have come back to thank you and tell you that I have made this pay de limon several times and it is now a favorite with my boys. I cannot get Mexican limes in France. Oddly enough the only ones I find in the supermarket are imported from Brazil but as Connie commented, they are almost identical to Mexican ones. Everything else is easy to find. One time, after I already made the crust, I realized I didn’t have any more leche condensada (called lait concentré sucré here) so I used a can of coconut milk instead. It was really good!

Now I am going to check out the recipe for pan de muerto so I can attempt it tomorrow. Let’s hope it is sucessful :-).

]]>By: Patihttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-472434
Wed, 15 Oct 2014 21:45:09 +0000http://www.patismexicantable.com/?p=8225#comment-472434Hola Marilyn, Thank you so much! I hope you will try some of the recipes. I just try to keep everything in moderation.
]]>By: marilyn seversonhttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-471471
Wed, 15 Oct 2014 14:31:15 +0000http://www.patismexicantable.com/?p=8225#comment-471471Love watching your show. I want to try your recipes. How do you keep your weight down. You are very thin. Your recipes seem to be loaded with calories. Ive been trying to lose weight and stick to 1050 calories a day.
]]>By: Patihttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-409475
Mon, 29 Sep 2014 01:28:44 +0000http://www.patismexicantable.com/?p=8225#comment-409475Ho Connie!
Yes you can make the pie without the meringue, it is DELICIOUS too!
As far as the chiles, you can try to dehydrate them in the oven…. OR you can order dried chipotle chiles online!
]]>By: Conniehttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-399994
Thu, 25 Sep 2014 16:51:36 +0000http://www.patismexicantable.com/?p=8225#comment-399994Hola Pati,
I’m Canadian but lived in Mexico City for 4 years and I deeply love the country, its people and its incredibly rich culture.
I am now living in Brazil, where the limes are much the same as Mexico’s. And I”m dying to make your pie. It sounds perfect but do you consider it too tart to make without the merengue? I’d prefer to simply dust it with confectioner’s/icing sugar.

And one more question. I found your site while searching for a way to get chipotle chiles out of a few jalapeños I found. It’s almost impossible to find jalapeños here, so I was disappointed to see that I seem to need some kind of a ‘smoker’ to transform them into that fantastic flavour of chipotle. It’s very difficult to find (or afford) food that is not part of Brazil’s regular palate. So I’ve never found chipotle of any kind here. So if you know of a way to slow burn, oven cook or otherwise transform jalapeños into chipotle I would be grateful!
As a newcomer but an avid cook, I am looking forward to exploring your site! Gracias/Obrigada, Connie

]]>By: Patihttp://www.patismexicantable.com/2014/07/asi-es-mi-pay-de-limonmexican-lime-pie/#comment-371278
Fri, 12 Sep 2014 20:33:15 +0000http://www.patismexicantable.com/?p=8225#comment-371278Hola Gicel, So happy you stumbled upon my site!! Thank you for leaving a note & I hope the recipes remind you of home.
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